Chocolate Covered Pretzels Sprinkles (Printable version)
Crispy pretzels coated in smooth chocolate and colorful sprinkles for an easy, festive snack.
# What You’ll Need:
→ Main Ingredients
01 - 30 pretzel rods or mini pretzels
02 - 8 oz semi-sweet or milk chocolate, chopped or in chips
03 - 1 tbsp coconut oil or vegetable shortening (optional, for smoother chocolate)
→ Decoration
04 - 1/2 cup assorted sprinkles
# How to Make It:
01 - Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
02 - Combine chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each, until completely smooth. Alternatively, use a double boiler over simmering water.
03 - Hold each pretzel rod and dip halfway into the melted chocolate. Gently tap to remove excess drips.
04 - Immediately sprinkle the chocolate-coated portion with assorted sprinkles while wet, rotating the rod for even coverage.
05 - Arrange coated pretzels on the prepared baking sheet. Allow chocolate to set at room temperature for 30 minutes, or refrigerate for 10-15 minutes until firm.
06 - Transfer to an airtight container and store at room temperature for up to 1 week.
# Expert tips:
01 -
- The salty sweet crunch hits that perfect snack spot every single time
- Even people who claim they cant cook will feel like a chocolate wizard
- They look impressive but secretly take twenty minutes flat
02 -
- Even a tiny drop of water will seize your chocolate into a grainy disaster
- Sprinkles only stick when the chocolate is still wet so work fast
- Room temperature pretzels work better than cold ones for chocolate adhesion
03 -
- A fork resting across your bowl catches drips when you pull pretzels out
- Work in small batches so the chocolate stays at the right consistency